Pecel Lele

Name: Pecel Lele
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 4 whole catfish, cleaned and scored; 2 tsp salt; 1 tsp turmeric powder; Vegetable oil for frying; Sambal terasi: 10 bird's eye chilies, 5 shallots, 3 cloves garlic, 1 tsp shrimp paste (terasi), 2 tomatoes, salt, sugar, lime juice; Lalapan: cucumber, basil leaves (kemangi), cabbage, long beans

Pecel Lele (PEH-chel LEH-leh)

Fried Catfish with Sambal

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 454 kcal

Whole catfish deep-fried to a fierce golden crunch, the skin blistered and shatteringly crisp, served with fiery sambal terasi and fresh lalapan vegetables — Indonesian street food at its purest.

Nutrition & Info

Protein 35.0g

Carbs 20.0g

Fat 26.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

deep fryer or wok mortar and pestle

Presentation Guide

Vessel: banana leaf or simple plate

Garnishes: sambal terasi, lime wedge

Accompaniments: steamed rice, lalapan (raw vegetables), iced tea

Ingredients

4 whole catfish, cleaned and scored
2 tsp salt
1 tsp turmeric powder
Vegetable oil for frying
Sambal terasi: 10 bird's eye chilies, 5 shallots, 3 cloves garlic, 1 tsp shrimp paste (terasi), 2 tomatoes, salt, sugar, lime juice
Lalapan: cucumber, basil leaves (kemangi), cabbage, long beans

Instructions

1
Score the catfish on both sides with diagonal cuts. Rub with salt and turmeric. Let sit for 15 minutes.
2
Heat oil in a wok or deep fryer to 180°C (350°F). Fry catfish for 6-8 minutes until deeply golden and very crispy. Drain on paper.
3
Make sambal terasi: roast chilies, shallots, garlic, and tomatoes over an open flame or dry skillet until charred. Pound with shrimp paste, salt, sugar, and lime juice in a mortar.
4
Arrange fresh lalapan vegetables on a plate: cucumber slices, fresh basil (kemangi), cabbage wedges, and long beans.
5
Serve the crispy catfish on a bed of steamed rice with a generous spoonful of sambal terasi and lalapan on the side.

💡

Did You Know?

Pecel lele warung tents open only at night, marked by a distinctive dim yellow light, and are considered one of the cheapest and most satisfying meals in all of Indonesia.

Chef's Notes

Equipment Tips

deep fryer or wok
mortar and pestle

Garnishing

sambal terasi, lime wedge

Accompaniments

steamed rice, lalapan (raw vegetables), iced tea

The Story Behind Pecel Lele

Pecel lele emerged from the Javanese freshwater fish cooking tradition and became a ubiquitous nighttime street food across Indonesia. The warung tenda (tent stall) culture that surrounds pecel lele is a distinctly Indonesian social institution, where families and workers gather under canvas tents for affordable, flavorful food. The simplicity of the dish — crispy fish, raw vegetables, and fierce sambal — embodies Indonesian culinary philosophy.

🕐 Traditionally enjoyed dinner, from roadside tents (warung tenda) 📜 Origins: Javanese, traditional

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